Brazilian recipe
Simple Homemade Coxinha (Coxinha)
Master the art of making these iconic savory treats at home with a smooth dough and a rich, creamy shredded chicken filling.
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Ingredients
1 1/2 kg boiled and shredded chicken
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, parsley)
3 tbsp requeijão cremoso
1 cup water
2 cups milk
2 bouillon cubes (bacon or beef flavor)
1/2 cup cooked and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for coating
Oil for deep frying
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, parsley)
3 tbsp requeijão cremoso
1 cup water
2 cups milk
2 bouillon cubes (bacon or beef flavor)
1/2 cup cooked and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for coating
Oil for deep frying
Where to find ingredients
Find fresh chicken, produce, and pantry basics at local municipal markets or supermarkets like Shop N Save and RB Patel. Requeijão cremoso is a unique Brazilian cream cheese spread; if unavailable, use a high-fat, spreadable processed cheese or a thick cream cheese as a substitute.
Preparation method
- To prepare the filling, heat the olive oil in a pan and sauté the chopped garlic and onion.
- Add the shredded chicken and seasonings, sautéing for about 5 minutes.
- Remove from heat, stir in the requeijão cremoso, and set the filling aside.
- In a separate large pot, combine the water, milk, bouillon cubes, mashed potato, and butter.
- Bring the mixture to a boil.
- Add the flour all at once, stirring vigorously until the dough pulls away from the bottom of the pot.
- Transfer the dough to a smooth, lightly greased surface.
- Knead the dough until smooth and allow it to cool slightly.
- Flatten portions of the dough in your hands, place a spoonful of filling in the center, and shape into a teardrop or coxinha shape.
- Dip each shaped coxinha first into the beaten egg and then coat thoroughly in breadcrumbs.
- Heat oil in a deep pot and fry the coxinhas until golden brown on all sides.
- Remove the fried coxinhas and drain the excess oil on paper towels.
Observations
The coxinha is a staple of Brazilian snack culture, cherished at celebrations or simply as a comforting mid-day treat. This simplified recipe provides an approachable method to recreate the classic, golden-brown texture and savory heart of a bakery-style snack right in your own kitchen.
Designed for home cooks, this method uses standard pantry staples and straightforward techniques. Even if it is your first time shaping these dough-based delicacies, the balanced ratio of flour and potato ensures a pliable, easy-to-work-with dough that yields a professional result.
Designed for home cooks, this method uses standard pantry staples and straightforward techniques. Even if it is your first time shaping these dough-based delicacies, the balanced ratio of flour and potato ensures a pliable, easy-to-work-with dough that yields a professional result.
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